Bring a saucepan of water to a boil.
Add noodles and cook for 4-5 minutes or according to package instructions. Drain and set aside.
Heat a wok on high heat and add vegetable oil.
Add in carrots, peppers, red cabbage, and baby corn and stir fry for 2 minutes.
Stir in ginger, garlic, chilli, pak choi and cashews and cook for further 2 minutes.
Toss in the noodles, followed by the soy sauce, peanut butter, and a squeeze of ½ a lime. Drizzle Rowse Runny Honey over the mixture and toss to bring it all together, making sure everything is evenly coated and well mixed. Serve with fresh lime wedges and coriander, and sprinkle over the remaining cashews.